Hong Kong cha chan teng style chicken curry
Chinese Cooking Demystified · ♥ 4.3K likes · 139.5K views · 18 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole chicken wing
- 2 whole chicken thighs
- ¼ tsp salt
- ¼ tsp sugar
- ¼ tsp chicken bouillon powder
Debone the thighs and cut them into inch and a half chunks; slice the wing into its components and cleave each in half.
- ½ tsp curry powder
- ¼ tsp soy sauce
- ½ tsp liaojiu
- 1 tsp cornstarch
Marinate the chicken with salt, sugar, chicken bouillon powder, curry powder, soy sauce, liaojiu and cornstarch, mixing well.
- ¼ whole onion
- 1 whole ginger
- 1 whole dried bay leaf
- 1 tbsp peanut oil
Add the quarter onion in chunks, an inch of smashed ginger and an optional dried bay leaf, mix, coat with about a tablespoon of peanut oil and marinate at least 30 minutes.
- 250 g fingerling potatoes
- ½ tbsp salt
Peel the fingerling potatoes, halve them and cut into inch and a half chunks with a rolling cut.
Boil the potatoes in water with half a tablespoon of salt over a medium flame for ten minutes until soft, then set aside.
- 1½ tbsp peanut oil
- ¾ whole onion
For the curry base, fry the finely minced three quarters of onion in about a tablespoon and a half of peanut oil for a couple of minutes until softened.
- 3 cloves garlic
- 2 tbsp Hong Kong curry paste
- 1 tsp curry powder
Add the minced garlic and fry until fragrant, then the Hong Kong curry paste and curry powder and fry until fragrant.
Add one cup of water, half a teaspoon of chicken bouillon powder and one mashed chunk of the boiled potato.
- 1 cup water
- ½ tsp chicken bouillon powder
- 1 whole boiled potato
Bubble and reduce over a medium flame 30 to 40 minutes until pasty and goopy rather than watery, then set aside.
- 2 tbsp oil
In a wok over medium-high, swirl in about two tablespoons of oil, add the chicken and its marinade spread even, and stir fry about 90 seconds.
- 1 tbsp Shaoxing wine
When it is almost flirting with scorching, swirl in a tablespoon of Shaoxing wine, mix, and add the curry base.
- 1 tsp soy sauce
- 1 cup water
Fry together, swirl in a teaspoon of soy sauce, then add one cup of water; drop to medium, cover and boil ten minutes.
Add the boiled potato chunks and boil another five minutes; if it is thin, reduce on high about a minute.
- ¼ tsp salt
- ¼ tsp chicken powder
- ¼ tsp MSG
- 1 tsp sugar
Season with a quarter teaspoon each salt, chicken powder and MSG and a teaspoon of sugar.
- 1½ tbsp evaporated milk
- ½ tbsp coconut milk
- rice
Finish with a tablespoon and a half of evaporated milk and half a tablespoon of coconut milk, and serve over rice.